- Serves: 1
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
For the mango chutney
- vegetable oil
- 1 red onion, diced into 5mm cubes
- 1 red pepper, diced into 1cm cubes
- 60 ml white wine vinegar
- 4 tbsp demerara sugar
- 1 pinches turmeric
- 1 pinches ground coriander
- 1 pinches ginger
- 1 pinches chilli powder
- 2 large mango, peeled, stone removed and diced into 5mm cubes
For the plantain chips
- 2 large green plantains, peeled and cut into large batons
- olive oil
For the spicy chicken breast
- 1x150 g chicken breasts
- 2 tsp sweet chilli sauce
- 1 tsp dark soy sauce
- 1 tsp stem ginger syrup
- 1 clove garlic, chopped
Tips and Suggestions
The white wine vinegar adds sharpness to the mango chutney, but the end result should be sweet add more sugar to taste. The mango chutney can be stored in an airtight jar for up to a week.
1. For the mango chutney: heat a drizzle of oil in a frying pan and fry the onion and pepper for 1 minute, until translucent. Add the white vinegar and sugar and bring to the boil. Turn the heat down and simmer for 5 minutes, until the mixture thickens.
2. Add all the spices to the pan, along with the diced mango and cook over a low heat until all the liquid has evaporated and a jam consistency is reached, approximately 30 minutes. Leave to cool.
3. For the plantain chips: fry the chips in light olive oil for 6-7 minutes, until cooked through and golden brown all over. Remove with a slotted spoon and leave to drain on kitchen paper.
4. For the spicy chicken breast: in a bowl, mix together the chilli sauce, soy sauce, ginger syrup and garlic.
5. Make 1cm deep incisions across the chicken breast with a knife. Transfer the chicken to the bowl with the marinade and coat evenly, rubbing the mixture into the incisions.
6. Heat a griddle and cook the chicken for 3-4 minutes on each side, until cooked through.
7. Serve the spicy chicken with the plantain chips, and the mango chutney on the side.
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